The Pelican Club

The Pelican Club
312 Exchange Alley, New Orleans, Louisiana 70130 USA

Cuisine. Modern Creole-Acadian / International
Telephone. 504-523-1504

Fax. 504-522-2331
Hours. 5-10PM daily
Executive Chef & Proprietor. Richard Hughes

"...a style of preparation all its own, an often brilliant blend of creativity tempered with restraint. Call it Foodus Terrificus... The overall effect is sort of understated hip with a festive flip, a tasteful ambiance where diners are
comfortable in everything from blue jeans to ball gowns."
-Gregory Roberts
The Times Picayune
New Orleans

The Pelican Club, offering a wide range of fabulous New Orleans dishes, consists of three dining rooms and a large bar fashioned from a handsome, 19th-century French Quarter townhouse, rising from the corner of Bienville Street and Exchange Place in the heart of the French Quarter.

Owner & Executive Chef Richard Hughes, and his wife, Jean Stinnett-Hughes, transformed a neglected architectural gem into a welcoming restaurant decorated in a crisp blend of traditional and contemporary.
Each room has its own ambiance, created with such diverse elements as burnished Louisiana cypress, contemporary paintings by New Orleans artists, antique prints, and the dramatic contrast of black-leather banquettes against cream-colored brick walls. Such an atmosphere is sure to make your meal feel like a truly New Orleans experience.

Though “still undiscovered” by visitors, this “winning” New American is “packed with local faces” enjoying its “enticing”, “unique blend of Asian and Creole cuisines” proffered by “prompt, superb” servers in an “elegant room”; wise owls advise dining at dusk to enjoy what some term “the best early-bird meal in the Quarter.”
Zagat Survey



~ Starters ~

Pelican Club Baked Oysters
Served on the half shell with apple-smoked bacon, roasted red peppers,
Parmesan and garlic herb butter. $8

Scallop Stuffed Artichoke
With seared diver sea scallops and lemon butter beurre blanc. $8

Maine Lobster, Crab and Shrimp Martini
Served "up" with jicama salad, avocado and Green Goddess Dressing. $ 10

Crawfish and Shrimp Cakes
With Creole potato salad, boiled jumbo shrimp and 8-herb ravigote. $8.75

Shrimp, Duck, and Shiitake Mushroom Spring Rolls
Served with red leaf lettuce, fresh herbs and dipping sauces. $8

With mushroom duxelles and tequila garlic butter sauce. $9

Clay Pot Coconut and Curry Mussels
With mint, cilantro and pineapple. $9.5

Clay Pot Barbecued Shrimp
Jumbo shrimp with rice noodles, chilies, pineapple and mango in a
spicy sauce, Served with garlic bread. $9.5

Shrimp, Scallop and Veal Potstickers
Served with a cucumber and sweet pepper salad. With a

chili-ginger soy sauce. $8

Hearts of Romaine Salad
Served with blue cheese, toasted spicy pecans and croutons.
With Alecia's Tomato Chutney Vinaigrette $7

Goat Cheese Salad
With baby greens, toasted walnuts and grapefruit.
Tossed in a creamy olive oil dressing. $8

Tomatoes and Fresh Mozzarella
With caponata, roasted red peppers, fresh basil,
Balsamic vinegar and extra virgin olive oil. $8

Arugula and Baby Spinach Salad
Served with Gorgonzola cheese, toasted pine nuts
and currants in a garlic-champagne vinaigrette. $9

Soup(s) of the Day $6


~ Entrées ~

"New Orleans Style" Stuffed Pork Chop
Stuffed with shrimp and crawfish. Served with a red onion and balsamic relish,
honey cinnamon mashed sweet potatoes and collard greens. $23

Vegetarian Napoleon
Portobello mushroom, herbed goat cheese, roasted red peppers, spinach, grilled squash and zucchini.
Served with aged balsamic glaze and saffron orange risotto. $19

Pesto Crusted Salmon
Served with crabmeat ravioli in a spinach cream sauce. $22

Cajun Jambalaya -- served in its own pot
Smoked chicken, andouille, shrimp, crawfish, clams
and mussels with a spicy Creole tomato sauce. $23

Grilled Black Angus Ribeye
With smoked red onion relish, chipotle barbeque sauce, caramelized pineapple,
honey cinnamon mashed sweet potatoes and baby vegetables. $26

Paneed Gulf Fish with Crawfish Etouffee and Jalapeno Hollandaise
Served with roasted new potatoes, stir-fried vegetables

and maque choux. $24

Trio of Duckling
Duck leg confit, grilled duck breast and barbequed duck with a Louisiana navel
orange and cane vinegar sauce. Served with coconut Thai rice. $24

Louisiana Cioppino
Mussels, clams, shrimp, scallops, crawfish and Gulf fish served
in a tomato and garlic sauce over linguine. $24

Seafood Fricassee
Gulf fish, diver sea scallops, jumbo shrimp, mussels, clams, and lobster.
Served with saffron orange risotto, garlic black bean sauce and stir-fried vegetables. $24

Grilled Filet Mignon
With a Shiitake mushroom-Madeira sauce. Served with
mashed Yukon Gold potatoes with truffle oil and baby vegetables. $28

Milk Fed Veal Chop with Lobster Meat
With a wild mushroom and peppercorn cream sauce,
mashed Yukon Gold potatoes with truffle oil and baby vegetables. $32

Walnut & Honey Mustard Crusted Rack of Lamb
Served with Yukon gold potatoes with truffle oil,
baby vegetables and rosemary garlic au jus. $28

18% gratuity is added to tables or six or more/ no separate checks

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